• 1/4 sheet of ready rolled puff pastry

• 1/4 cup Tims Dairy Greek style Raspberry yogurt

• Heart shaped sprinkles


Preheat the oven to 180C.

Using a heart shaped cookie cutter, cut four hearts off a puff pastry sheet.

Spread raspberry yogurt on two hearts and cover with the remaining two hearts. Using a fork, gently seal and make a pattern around the edges.

Bake for 12-15 minutes until golden on top. Let them cool completely.

Garnish with more yogurt and sprinkles and serve.


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